- Servings: 40 pieces
|4 oz||Cream Cheese, softened|
|4 tsp||Chopped Fresh Dill|
|2||Small Tomatoes, peeled, seeded and chopped finely|
|¼ tsp||Ground Pepper|
|6 oz||Smoked Salmon Slices|
|6 slices||Rye Bread|
Beat cream cheese in a small bowl until smooth. Stir in mashed avocado until well blended. Gently stir in dill, tomatoes and pepper until well blended. Place into a pastry bag fitted with a 1/2 inch plain nozzle, or use a resealable bag with a small whole cut in one corner. Cut smoked salmon in 40 1 1/2 inch X 1 inch
rectangles. Pipe a length of cheese mixture across top of short edge on each salmon rectangle and roll up. Spread rye bread with butter and cut into 40 rectangles to fit salmon rolls.
Place salmon rolls on each piece of bread and serve on a platter.